This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free and will be tableside quickly. This weekend, dinner will be ready in under 40 minutes.

Every week, Mark Oldman — wine expert, acclaimed author and lead judge of the hit series The Winemakers — shares with readers the basics of wine, while making it fun and practical. In the coming weeks, he’ll tell you what to ask at a wine store, at what temperature to serve it and share his must-have wine tools.

The aromatherapy of summer is the sweet perfume of a fired-up grill, accompanied by wine that complements whatever happens to be sizzling and smoking above the coals.

If burgers or steaks are your ‘cue of choice, you’ll never go wrong with a rich, fruit-forward red, preferably one with hints of smoke to match the food’s flavor and a tinge of oaky sweetness to flatter the meat’s marinade. Zinfandel, Petite Sirah and simple versions of Cabernet Sauvignon get the job done with aplomb, often with a slightly dry sensation that pairs so well with the protein and fats of red meat. If the weather is as sweltering as your grill, don’t hesitate to make these reds more refreshing by giving them 10 or so minutes of refrigerator time.

The ultimate backyard picnic treat, Tyler’s barbecued chicken is juicy and full of flavor. He takes thighs and legs that are still connected and slathers them with a homemade sauce flavored with bacon, brown sugar, molasses, thyme, garlic and onion.

I suspect, like most of us, a day off is rarely a day away from food or cooking. This was the exact case for me when a day off last week turned into a crazy barbecuing day.

I was offered the opportunity to do a pig roast on a “competition-style” pit. Of course, I jumped at the opportunity. The other players involved included my in-laws, who are far removed from the world of food. Since they weren’t enthused at the thought of the work involved in breaking down a whole hog, we decided to BBQ six full-sized pork butts.

Take a break from beef and lighten up dinner tonight with Rachael’s BBQ Burgers made with ground chicken. These patties are formed with sautéed red onions and garlic that are seasoned with a mixture of tomato paste, Worcestershire and hot sauces.

After they’re cooked, top them with a crunchy and refreshing coleslaw tossed in a honey-lemon juice dressing.

If you’ve never made your own BBQ sauce before, you’re in for a treat. Here, Giada puts her Italian spin on a classic sauce by adding balsamic vinegar to the mixture, which adds a tangy layer of flavor. Even better, it comes together in just 20 minutes. Keep this recipe handy all summer — it’s great on both chicken and steak.

The FN Dish just caught a culinary demo and book signing for none other than Iron Chef, Cat Cora in Midtown Manhattan. When not doing battle on Iron Chef America, Cat is plenty busy. Aside from nine lives, she appears to have nine jobs as well.

Her recent book, Cooking from the Hip, is a great overview on whipping up creative, tasty offerings from fresh ingredients and staples every stocked pantry should have.

However, Cat caught us up on an even NEWER venture that’s coming this December. She’s opening a new restaurant called CCQ (think BBQ but add a dash of Cat Cora instead). Keywords for Cat here are affordable, flavorful, fast and casual. Time and money are more valuable than ever but why sacrifice taste? She is taking international BBQ inspiration from Asia, South America and the Caribbean to make the CCQ experience unforgettable.

If that all weren’t enough, Cat is also President and Co-founder of Chefs for Humanity which supplies relief and aid to fight worldwide hunger — created in response to the 2004 Asian Tsunami tragedy. You can learn more here or even donate and get a signed photo of Cat for your kitchen here.